E407: Carrageenan (Dairy Stabilizer Hydrocolloid)

Direct Answer

E407 (Carrageenan) is a high-molecular-weight sulfated polygalactan extracted from red edible seaweeds (Chondrus crispus / Irish Moss). INS 407, ADI is 75 mg/kg bw/day, famed for stabilizing cocoa suspension in chocolate milk via kappa-casein binding.

Source: EFSA ANS Panel (2018) / JECFA · Last reviewed Aug 28, 2026

Specs

E-Number Code	E407
INS / Codex Number	INS 407
Functional Class	Thickener, Gelling Agent, Emulsion Stabilizer
Acceptable Daily Intake (ADI)	75 mg / kg body weight per day
Major Types	Kappa (Rigid brittle gel), Iota (Elastic thixotropic gel), Lambda (Non-gelling thickener)
Primary Mechanism	Negative sulfate esters cross-link with positive charges on milk kappa-casein micelles
Common Target Foods	Chocolate milks, whipping creams, plant-based milks, deli turkey meats (water binding)
Dietary Compliance	100% Vegan (Marine seaweed), Halal, Kosher
Safety Approval	EFSA Authorized / FDA GRAS (21 CFR 172.620)

Casein-Reactivity Phenomenon

At concentrations as minuscule as 0.025%, Kappa-carrageenan forms a delicate thixotropic gel network directly with dairy milk casein proteins, permanently suspending heavy cocoa particles without creating thick slimy texture.